Crockpot Pulled Pork and Sauteed Squash

 Recipe adapted from here.

2.5 lb boneless pork loin roast center cut, trimmed of fat

2 tsp red wine vinegar

2 tsp mesquite liquid smoke

1 tsp garlic powder

1 tsp sea salt

Barbecue Sauce ( I used Stubb's and it's the best!)

Directions:

Place pork in crockpot and season with salt, vinegar, garlic powder, and liquid smoke. Cover and set to high for 6 hours. Remove pork and transfer onto a large plate. Reserve all liquid. Shred pork and put back into slower with 3/4 cup reserved liquid and barbecue sauce. Cook on high one more hour.

 Enjoy!

3 oz pork is about 5 points + (Make sure you calculate your sauce, though.)

 I made sauteed squash to go with the sandwiches and it's the perfect side dish for it! 

Ingredients:

Yellow Squash, sliced

Diced Onions (I used frozen.)

2 tbsp butter

Heat skillet and add butter. Add sliced squash and onion. Cook, stirring occasionally until squash browns. 

Oven Baked Chicken & Bacon Shish Kebabs

ALL CREDIT for this recipe goes to Annalee.

INGREDIENTS

4 boneless skinless chicken breasts
veggies of your choice (I used bell pepper, squash, tomatoes, red onion, mushrooms, and pineapple)
1 package bacon (I used turkey bacon)
2/3 C brown sugar (I used Splenda brown sugar)
2 Tbs chili powder

DIRECTIONS
preheat oven to 350 degrees.
cut chicken into bite-sized chunks.
cut bacon strips in half.
wrap the bacon around the chicken and put on skewers.
alternate with veggie chunks (tossed lightly with olive oil, pepper and salt).
mix the brown sugar and chili powder.
sprinkle the mixture generously over skewers with the mixture and place in pan.
bake for 30-35 minutes.

I served the shish kebabs with saffron rice and restaurant style margaritas.